Gelatin Free Rosemary & Apple Salmon Jerky
Salmon jerky might sound unexpected, but this rosemary and apple version is genuinely addictive — savory, lightly sweet, and fragrant with fresh herbs and warm turmeric. The marinade leans on coconut aminos and apple cider vinegar instead of any soy or mystery sauces, so every ingredient is clean and easy to verify. Many commercial jerky products rely on gelatin-based coatings or binders to achieve their texture, but here the slow, low oven does all the work — no setting agents needed whatsoever. A brief stint in the freezer before slicing gives you beautifully even strips that dry consistently, and the result is chewy, flexible jerky with real depth of flavor. The apple juice brings a subtle fruity note that plays beautifully against the piney rosemary and ginger heat. Once cooled, it stores in the fridge for up to five days or the freezer for a month, making it a brilliant make-ahead snack for lunchboxes, hikes, or just keeping something satisfying within reach.
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Learn more →Ingredients
4 servings
For the salmon
- 1.5 lb salmon fillet, skin removed
For the marinade
- ⅓ cup apple juice, unsweetened
- 3 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- 1 tsp fine sea salt
Instructions
- 1
Place the salmon fillet in the freezer for 30 minutes, until firm but not frozen solid — this makes slicing easier and more uniform.
- 2
In a mixing bowl, whisk together the apple juice, coconut aminos, apple cider vinegar, garlic, ginger, rosemary, turmeric, and salt until combined.
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